Chef De Partie
Pubblicato il 21-10-2026 - I Luoghi di Pitti, Masseria San Giovanni in Altamura
Company Description
I Luoghi di Pitti – Masseria San Giovanni is an event, hospitality, and restaurant venue set within the Alta Murgia National Park, a UNESCO Global Geopark, and managed by the Moramarco family. The masseria specializes in weddings, destination weddings, private events, and corporate events, offering tailored support from planning to execution. Only one event is hosted per day, ensuring privacy, exclusivity, and dedicated service for each group. The relais features 10 rooms, including 3 suites and 7 superior rooms, designed to provide an authentic stay in the heart of Puglia. An in-house kitchen and pastry team delivers a complete, highly customizable gastronomic experience, supported by decades of family expertise in catering, hospitality, and event management.
Role Description
The Chef De Partie is a full-time, on-site role based in Altamura, responsible for managing a specific kitchen section and ensuring high culinary standards. This role includes preparing and plating dishes according to the menu and event requirements, overseeing mise en place, and maintaining consistent quality and presentation. The Chef De Partie collaborates closely with the Head Chef and the pastry team to create menus that reflect the masseria’s style and meet guest expectations for weddings, private events, and corporate functions. Daily tasks include supervising junior kitchen staff, monitoring food safety and hygiene,
managing stock levels for the assigned section, and supporting efficient kitchen operations during high-volume service. The role also involves contributing ideas for seasonal menus and gastronomic experiences aligned with the venue’s identity.
Qualifications
- Professional culinary training or equivalent experience in high-end restaurants, hotels, or event catering.
- Proven experience as a Chef De Partie or in a similar role, with strong skills in food preparation, cooking techniques, and presentation.
- Knowledge of Mediterranean and Italian cuisine, with an interest in regional Puglian products and traditional recipes.
- Strong understanding of food safety, HACCP standards, and kitchen hygiene practices.
- Ability to lead and train junior staff, work collaboratively with the kitchen and pastry teams, and communicate clearly with colleagues.
- Experience working in banqueting or event-focused environments, particularly weddings and large-scale functions, is highly beneficial.
- Good organizational and time-management skills, with the ability to work efficiently under pressure and manage multiple tasks during service.
- Flexibility to work evenings, weekends, and holidays based on event schedules.
- Knowledge of Italian is an advantage; additional language skills (such as English) are beneficial for interacting with international guests.